Learn about some interesting ways of preparing South Carolina's culinary favorites!
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Procedures for making barbeque and the best wood to use
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Residents of Parksville, S.C. (McCormick County). Family traditions include barbeque and hashmaking, farming, home remedies, hunting, and haints (ghosts). Mr. Wood was also an accomplished split-oak...
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James Workman, owner of Workman’s Restaurant and Catering in Greenwood, S.C., makes a beef and pork hash typical of the Greenwood hash tradition. Known by his customers and friends as, “the hardest...
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The Ben and Sue Williams’ Family Reunion in Varnville, S.C. is a large affair where people come from all around to taste the famous Williams’ hash. This is a hogshead/liver mix hash cooked without...
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David Phillips, owner of Joy Drive-In in Gaffney, South Carolina, traces the upstate hash tradition to two sources: farmers who supplemented their income by selling hash on the weekends and the...
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The Puddin’ Pot is the folk heritage traditional foodway served on the first Monday the Indian Field Camp Meeting each September. Made in a large iron kettle, different parts of the pig’s head are...
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Don Quattlebaum, owner of Just More Barbecue in Pendleton, SC, adapted his father’s family recipe for “low country hash” to suit the tastes of people in the Upstate region. Quattlebaum remembers...
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The Greenwood area of South Carolina is home to many Upstate hash traditions. One “origin story” concerns the altercation between Rep. Preston Brooks of South Carolina and Sen. Summers of...
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The South Carolina Lowcountry, embracing the Sea Islands and the Coastal Plain, is home to a broad range of culinary traditions. Greatly influenced by French, English, African-American, and Native...
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Brunswick, Georgia or Brunswick County, Virginia - who had the first Brunswick stew? One of six roadside historical markers going into Brunswick County, VA boldly makes the claim for Virginia. The...
